Baked Tortilla Chips
4 corn or flour tortillas
Melted butter / margarine, oil or non-stick spray such as Pam
Salt
Heat over to 375F or 180C. Lightly brush or spray tortillas with oil. Then cut into triangle wedges. Place in single layer on ungreased pans.
(will continue to crisp as they cool). Serve warm or cool and store in covered container up to 3 weeks at room temperature. These chips can be used with salsa or dips, for nachos or taco salads.
No comments:
Post a Comment